Chocolate Dipped Coconut Macaroons Tested Recipe

Chocolate Dipped Coconut Macaroons Recipe

These haystack shaped Coconut Macaroons are a delicious combination of sweetened shredded coconut, whole eggs, white sugar, and vanilla extract. Warm from the oven the contrast of a crispy exterior to a moist, soft and chewy interior is amazing.

This Coconut Macaroon is different from the other Coconut Macaroon recipe on the site. This recipe uses whole eggs, instead of just egg whites, and the eggs do not have to be warmed and there is no chilling of the batter. These macaroons do not contain flour, so what you have are just mounds of sweetened coconut, held together by beaten eggs. The ingredients are simply mixed together in one bowl, formed into haystacks, and baked until nicely browned. If you are like me, you won't be able to resist dipping the bottoms of the baked and cooled cookies in melted semisweet or bittersweet chocolate mixed with a little cream (ganache). They will taste remarkably similar to that chocolate covered coconut candy bar we all love so much. While these macaroons are delicious the day they are made, they can also be stored for several days in the refrigerator. This is my favorite way to eat these macaroons. After being refrigerated the flavors soften, yet the macaroons are still wonderfully soft and chewy.

Sweetened coconut is made by combining coconut with powdered icing and is used in all kinds of baking. It can be packaged either in plastic bags or cans and is available shredded or flaked, sometimes even toasted. For this recipe I like to use the shredded coconut. Packaged coconut will usually keep about six months at room temperature but keep it away from moisture.

Coconut Macaroons: Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.

In a large stainless steel bowl whisk the eggs until well beaten. Stir in the sugar, salt, and vanilla extract. Finally, stir in the coconut, making sure that all the coconut is completely moistened.

Place small mounds (about 1 tablespoon) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Dip or spread the bottoms of the macaroons in the melted chocolate and place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about one hour, or until the chocolate hardens. Store the macaroons in the refrigerator.

Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room temperature before using.

Makes about 2 dozen Macaroons.

References:

Lebovitz, David. Room for Dessert. Harper Collins Publishers. New York: 1999.

Luchetti, Emily. Stars Desserts. Harper Collins Publishers. New York: 1991.

Rossetto Kasper, Lynn & Swift, Sally. The Splendid Table's How to Eat Supper. Clarkson/Potter Publishers. New York: 2008.

Coconut Macaroons

2 large eggs

1/2 cup (100 grams) granulated white sugar

1/8 teaspoon salt

1 teaspoon pure vanilla extract

3 cups (300 grams) sweetened shredded coconut

Ganache:

4 ounces (120 grams) semi-sweet or bittersweet chocolate, finely chopped

1/2 cup (120 ml) heavy (whipping) cream